SLOW COOKED BEEF WITH MUSHROOMS & GNOCCHI

Serves 6

Ingredients:

• 1.5kg chuck or oyster blade beef, cut into large pieces

• 3 tbsp sweet paprika

• 4 tbsp plain flour

• 3 brown onions, sliced

• 4 garlic cloves, finely chopped

• 2 tbsp tomato paste

• 1/2 cup red wine vinegar

• 2.5 cups beef stock

• 1.5 cups pasta sauce of choice (or passata)

• 3 bay leaves

• 1 tbsp extra virgin olive oil

• 2 tbsp butter

• 3 cups mushrooms, sliced

• 500g store-bought fresh gnocchi

• 1 cup sour cream (to serve)

• Sea salt & Black pepper

Method:

1. Preheat the oven to 160 degrees Celsius.

2. In a large bowl mix together the plain flour and paprika. Throw in the beef chunks and coat them in the mix.

3. Place a large oven-safe pot onto high heat. Add the floured beef, onions, garlic, tomato paste, red wine vinegar, beef stock, bay leaves and pasta sauce. Give it a stir. Bring it to a boil, and turn off the heat.

4. Place the lid on the beef and place it in the oven for three hours, until the beef is flaking apart with a fork. 10 minutes before the beef is ready, place a medium fry pan on high heat. Add the olive oil, butter and mushrooms to the pan. Cook, while stirring for approx. 5 mins until browned and caramelised. Cook gnocchi according to packet instructions (3 mins for fresh gnocchi), drain and put aside.

5. Remove the beef, add the mushrooms, and combine. Then gently stir through the cooked gnocchi. Season well. Serve in bowls with a dollop of sour cream.